Seawolf with parsley sauce

Name: seawolf with parsley sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 bag potatoes (pound bantam, 500 g), scrubbed clean; 1 cup creme fraiche 125 ml; 1 tray flat leaf parsley 20 g; 1 lemon cleaned up; 4 el olive oil; 4 seawolf fillets; 2 bags Spinach a 300 g

A tasty Dutch recipe. The main course contains the following ingredients: fish, potatoes ((pound of lump, 500 g), scrubbed), crème fraîche (125 ml), flat parsley (20 g), lemon (scrubbed), olive oil, seaweed fillets and spinach (a 300 g ).

Ingredients

Kitchen Stuff

blender

Directions

Boil the potatoes in water with salt in 15 minutes until done.
Meanwhile, put the crème fraîche and parsley in a bowl and puree with the hand blender. Grate the yellow skin of the lemon and squeeze out the fruit. Add the rasp to the crème fraîche and season with 2 tbsp lemon juice and salt and pepper.
Heat 2 tbsp oil and fry the fish over medium heat in 8 min. Turn halfway. Heat 2 tablespoons of oil in a wok, add the spinach in parts and let it sink. Divide the potatoes, fish and spinach over 4 plates and serve with the parsley sauce.